Chocolate Wafers

This is the regular “creaming method”, for those of you who come from the professional baking world. For those not from the professional baking world, here’s what that means:

Cream together the sugar and butter, until “light and fluffy”. (I put “light and fluffy” in quotes because it is a phrase I read all the time and think “what does that mean?” of course, I know it means lighter in color, and not little butter chunks mixed with sugar. (Oh, Chef Haymon, you would be so proud.)

Beat in the egg and vanilla.

Gradually beat in the flour and cocoa powder and baking powder and salt. Mix until just combined.